Basque-Style Tuna with Peppers
Cook Time
25-30 Mins.
Yield
2
RECIPE Ingredients
- O-Med Arbequina Olive Oil, as needed
- 1 medium yellow onion, halved and thinly sliced
- 1 red bell pepper, thinly sliced
- 1 orange or yellow bell pepper, thinly sliced
- Kosher salt and freshly ground black pepper
- 4 cloves garlic, smashed and chopped
- 1 teaspoon fresh thyme leaves, chopped
- 1½ cups cherry tomatoes, halved
- 1½ teaspoons smoked sweet Spanish paprika
- ¾ cup dry white wine
- 2 Tuna Steaks, thawed and patted dry
- 2 tablespoons chopped fresh parsley
- Pinch of piment d’Espelette, to taste (optional)
Recipe notes
This Basque-style tuna is a classic dish from Northern Spain, where peppers are a staple. Quick, easy, and colorful, it's filled with flavor. Serve it with roasted potatoes, if desired, and top with a pinch of piment d'Espelette, the distinctive chile pepper from Basque country. A red wine from Rioja makes a good pairing.
RECIPE Preparation
- Heat about 3 tablespoons olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the onion, red peppers, and orange peppers, turning to coat. Season with salt and pepper. Sauté until softened, about 5 minutes.
- Add garlic, thyme, tomatoes, and paprika. Continue to sauté for about 4 minutes more.
- Stir in white wine, scraping up any browned bits from the bottom of the pan. Simmer until nearly all the wine is absorbed, stirring occasionally.
- Meanwhile, prepare the tuna. Heat about a tablespoon of olive oil in a medium skillet over high heat.
- Drizzle tuna steaks with olive oil, rubbing all over to coat. Season with salt and pepper.
- Sear the steaks for about 90 seconds on each side, then remove to a plate and tent with foil.
- Distribute the pepper mixture evenly between 2 plates. Garnish with parsley.
- Top with tuna steaks and drizzle a little olive oil over the top, adding a pinch of piment d’Espelette if desired.
- Serve immediately with crusty bread.
